A while back I posted an absolutely amazing way to make Brussels sprouts with a sweet maple syrup glaze … and I can honestly say, that it is just about the only way I like the littlest member of the cabbage family. (SIDEBAR, is it just me or does the word “littlest” look odd?) Why such disdain for the tiny round green things? I suppose it has to do with my childhood, and all those glorious meals my parents would make that included a boiled, soppy, disgusting version of Brussels sprouts. I can literally still remember how horrific the smell was. Like seriously horror-movie worthy. I shudder at the thought.
I literally have to stop myself from shaking just thinking about the smell and the painful realization that I was going to be asked to put those disgusting little balls of green in my mouth. Bleck!
And so, as an adult, I’ve never been a fan. But my husband absolutely loves them. The first time he ever cooked for me, Brussels sprouts were part of the meal. Yea. I still remember thinking, “this is never going to work.” Alas, I stomached them and even liked them. And now I cook them a few times a month and though my favorite way is with maple syrup, I have grown to “stomach” them simply sauteed in butter and garlic : )
Most people say “Brussel sprouts.” But most people, are wrong. It is actually “Brussels sprouts” as they are named for the capital of Belgian. (You’re welcome : )
Maple glazed brussels sprouts
PREP TIME: 15-20 minutes | COOK TIME: 15-20 minutes
- 4 cups Brussels sprouts, cut in half and smashed
- 2-3 TBS garlic, minced
- 4 TBS butter, preferably plant-based
- 1-2 TBS walnut oil (or olive oil is fine)
- 4-5 TBS pure maple syrup
Cut the stem off the Brussels sprouts, and then cut them in half and smash a few of the larger ones, being sure to keep all of the leaves. Warm the oil and butter in a large cast iron skillet and add Brussels. Cook over medium high, turning frequently until they start to brown, about 6-7 minutes. Add garlic and cook 2-3 minutes. Drizzle maple syrup throughout the pan and cook for another 3-5 minutes tossing every 30 seconds or so. And that’s it. Enjoy : )
DISCLAIMER: My recipes are just that, mine. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
Live consciously, love fiercely, and eat well.
-Shauna Gabriel
The Flexitarian Rx 